[Gluten-Free] Mint Ganache and Almond Tart

If I had a weakness (or a few), I would say one of them is dark chocolate. And they say it’s good for you, right? Antioxidants and such? That’s what I like to tell myself, at least, whenever I feel like indulging.

Because it’s summertime and the sun apparently loves to beat down on us this time of year, I wanted to make something with dark chocolate that isn’t overpowering or too heavy. I wanted something decadent but refreshing as well. Mint and raspberries made the perfect match!

The crust on this tart is made with almond flour, which gives it a nice crunch that pairs well with the creamy, chocolatey ganache. It also happens to be gluten-free, which is another added bonus to an already lovely tart.

[Gluten-Free] Mint Ganache and Almond Tart

For Gluten-free Almond Crust:

220 g almond flour

30 g granulated sugar

45 g melted unsalted butter

4 g almond extract

1 g salt

For Mint Ganache:

210 g heavy cream

4 g fresh mint leaves

216 g dark chocolate (I used Valhrona 53%)

25 g milk chocolate (I used Callebaut 33%)

15 g unsalted butter

10 oz fresh raspberries, for garnish

For the crust: preheat oven to 330F. Grease an 8″ tart pan and line the bottom with parchment paper. Mix together almond flour, sugar, melted butter, almond extract, and salt until combined. Press firmly into the bottom of your tart pan, keeping the thickness of the tart shell even around the pan. Bake for about 35 minutes, or until the entire shell is a dark golden brown. Cool completely before filling with ganache.

For ganache: Muddle and tear mint leaves, and combine with heavy cream in a small saucepot. Bring cream to a simmer then let mint steep for at least 10 minutes. In a separate bowl, combine milk and dark chocolates, then melt over a double boiler or in a microwave.

Bring cream to a simmer again, then strain out mint leaves and pour hot cream over chocolate. Whisk until combined, then whisk in your butter until mixture is smooth. Pour ganache over the crust, and tap the pan lightly on your counter to flatten out the top.

Freeze tart until firm (I waited overnight), then pop the tart out of the pan and onto your serving dish, and garnish the top with fresh raspberries and a sprig of mint. Wait about an hour for the tart to fully defrost, then enjoy!